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Dinner Menu - Rehoboth

Starters
Roasted Chestnut Soup    8.
Smoked Shiitake, Apple Pear, Radish
French Onion Soup    9.
Brioche Toast, Melted Gruyere
Warm Vegetable Salad    10.
Goat Cheese, Reduced Balsamic, Verde Sauce
Red Romaine Salad    8.
Parsley, Grapefruit, Rye Toast, Local Farm Egg, Pecorino Dressing
Smoked White Bean Raviolo    13.
Baby Octopus, Maché, Chorizo, Black Garlic
Steak Tartare    11.
Slow Cooked Quail Egg, Fingerling Chips, Herb Salad
Bistro Flatbread    10.
Caramelized Onion, Olive, Fontina, Golden Raisins, Pinenuts, Arugula
Glazed Beef Cheek    11.
Watercress, Baby Carrot, Satsuma Tangerine, Almonds, Sumac
Clam & Escargot Fricassee    12.
Parsley, Black Trumpet Mushrooms, Hazelnuts, Pickled Shallots
Chef’s Selection of Artisan Cheeses  15.
Three Cheeses and Accompaniments
Nage Frites    7.
Russet and Sweet Potato Shoestring Fries, Sea Salt, Truffle Oil
Orcchiette Pasta Mac and Cheese    9.
5 Cheeses, Mushrooms, Peas, Truffle Oil

Sides
Baby Mixed Lettuces    6.
Verjus Vinaigrette
Brussel Sprouts   6.
Apples, Pearl Onions
Braised Red Cabbage    6.
Mango
Beluga Lentils   7.
Guanciale

Entrees
Braised Pork Shank    24.
Beluga Lentils, Baby Turnips, Guanciale, Natural Jus
Eastern Shore Crab Cake    22.
Celery Root, Upland Cress, Pumpernickel Croutons, Truffle Coulis
Nage Prime Rib Burger    14.
“Best Burger in Delaware” -Food Network Magazine
Smoked Onion, Gouda, Frites
Buffalo Steak Frites    26.
Herb Butter, Baby Lettuces, Nage Frites
Pan Braised Filet Bourguignon    25.
Baby Vegetables, Bacon, Mushrooms, Buttered Noodles
Tea Smoked Duck Breast    28.
Red Cabbage, Mango, Caramelized Rutabaga, Roasted Barley Broth
Pan Roasted Mahi    26.
Endive, Scarlet Runner Beans, Cipollini Onions, Cocoa Nibs, Citrus Nage
Centercut Rib Eye Steak    34.
Truffled Potato Cake, Baby Brussel Sprouts, Demi Glace
Seared Sea Scallops    27.
Watercress, Winter Citrus, Pistachios, Beets, Maltaise Emulsion

Click Here to View the Dessert Menu

Produce Locally Grown for Nage by Bob Russell Farms, Fifer Orchards, Swallow Acres, Green Branch Farm, Community Organics, Hattie’s Garden, Freeman Farm, and Reid's Family Farm 

 

Executive Chef:  Kevin Reading
Chef du Cuisine:  Hari Cameron
Sous Chef:  Ted Deptula

Page updated on 1/16/2010